More Great Recipes: Beans | Deep Fryer | Mediterranean


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Member since 2006

Serves 6 - 8 | Prep Time | Cook Time


1 3/4 cup dried chickpeas
2 cloves garlic, lightly crushed
1 small onion, quartered
1 teaspoon ground coriander
1 tablespoon ground cumin
Scant teaspoon cayenne, or to taste
1 cup chopped parsley or cilantro leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1 tablespoon lemon juice
Neutral oil, like grapeseed or corn, for frying.

Put beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep beans submerged.

Drain beans well (reserve soaking water) and transfer to a food processor.

Add remaining ingredients except oil; pulse until minced but not puréed, scraping sides of bowl down; add soaking water if necessary to allow machine to do its work, but no more than 1 or 2 tablespoons.

Keep pulsing until mixture comes together.

Taste, adding salt, pepper, cayenne or lemon juice to taste.

Put oil in a large, deep saucepan to a depth of at least 2 inches; more is better.

The narrower the saucepan the less oil you need, but the more oil you use the more patties you can cook at a time.

Turn heat to medium-high and heat oil to about 350 degrees (a pinch of batter will sizzle immediately).

Scoop heaping tablespoons of batter and shape into balls or small patties.

Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes.

Serve hot or at room temperature.

Pairs Well With


This is from the NY Times, no cooking. I usually bake them.

I should have added that. I make the patties, put them on a silpat and bake them at 350 for 15 minutes or so. I know they do not taste as good as fried, but you make up for the flavor by everything else you stuff in the pita bread.

I love Lebanese Falafel... Great to get the recipie here :) But what do you mean by you bake them? Here is only a description for the frying...

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